Smashed potatoes with chimichurri
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Springtime means lots of fresh veg – make the most of them with this deliciously easy side dish.
Ingredients
New potatoes, raw
800 g
Calorie controlled cooking spray
4 spray(s)
Coriander, fresh
2 tablespoon(s)
Parsley, fresh
2 tablespoon(s)
Garlic
1 clove(s)
Lemon Juice, Fresh
1 tablespoon(s)
Red onion
½ small, roughly chopped
Olive Oil
½ tablespoon(s)
Chilli, green or red
½ individual, red, deseeded
White Wine Vinegar
½ teaspoon(s)
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Cook the new potatoes in a pan of boiling water for 20 minutes, or until tender. Drain and put on a baking tray, then gently crush using the back of a spoon.
2
Season to taste and mist with cooking spray. Roast for 20 minutes, until the edges are golden.
3
Meanwhile, put a small handful each fresh coriander and fresh flat-leaf parsley, the garlic, lemon juice, onion, olive oil, red chilli and white wine vinegar in a mini food processor with 1 tablespoon cold water, then blitz to combine.
4
Spoon the chimichurri over the potatoes and serve.
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